A non-thermal preservation method that subjects packaged food to very high hydrostatic pressure — typically around 400–600 MPa — inactivating vegetative pathogens and spoilage microbes while leaving fresh flavour, colour, and nutrients largely intact. It suits juices, guacamole, deli meats, and ready meals, extending shelf life without heat. Because pressure alone does not reliably destroy bacterial spores, chilled storage usually still applies, and the technology is often combined with mild heat or acid for low-acid foods. Equipment costs are significant, but the clean-label appeal of pressure-treated foods keeps adoption growing.